Creamy Pineapple & Coconut Empanadas {Giveaway}

Creamy Pineapple & Coconut Empanadas

One last sweet treat (and giveaway) before my family arrives for the Holidays. Creamy empanadas stuffed with pineapple and coconut baked until crisp. The recipe is from Ericka of Nibbles and Feast. I enjoyed them so much I made them for my tamalada fiesta. My sister hid them for herself and papi ate 4 in one evening. That pretty much sums this empanada up. Tasty! I did manage to save a few for mi carinoand he has been nibbling on them with his morning coffee.

COMBINE cornstarch and water in small bowl; stir to dissolve. Gradually stir cornstarch mixture into the condensed milk mixture; stir frequently until combined. Increase heat to high; bring to a quick boil. Reduce heat to low; cook, stirring occasionally, for 2 to 3 minutes or until mixture has thickened (it will continue to thicken as it cools). Set aside to cool for 15 to 20 minutes.

PREHEAT oven to 450° F. Grease large baking sheets.

PLACE 1 1/2 heaping tablespoons of pineapple/coconut mixture in center of each empanada disc. Brush edges with egg; fold in half and crimp edges with fork to seal. Place empanadas on prepared baking sheets; brush with egg.

Wow, those empanadas sound good. And they’re on my Food New Year’s Resolution list to make. Merry Christmas from the Rocky Mountains to you and your family.Lea Ann recently posted..Kale and White Bean Soup

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Welcome to Sweet Life.

I'm Vianney, an Award-Winning Food Blogger, Recipe Developer and the Author of Latin Twist, a collection of delicious Latin-inspired cocktails. Here in Texas, we love to entertain and spend time in the company of good people. Sweet Life is a celebration of that connection and the vibrant, unique culture of South Texas.